Bring a pot of water to a gentle boil over medium heat. Carefully lower in the four large eggs and let them cook for 9 to 10 minutes for hard-boiled perfection. Once cooked, use a slotted spoon to transfer the eggs to an ice water bath to cool completely. After a few minutes, peel the shells and slice the eggs into quarters to set aside.

In a large mixing bowl, combine the roughly chopped fresh spinach, halved cherry tomatoes, diced cucumber, finely diced red onion, cooked quinoa, and crumbled feta cheese. Gently toss the ingredients together.

Grab a small bowl and whisk together the olive oil, lemon juice, salt, and pepper. Mix vigorously until well combined, creating a smooth and creamy dressing.

Pour the freshly whisked dressing over the salad mixture in the large bowl. Gently toss everything together, making sure every ingredient is coated.

To serve, create a bed of the spinach mixture on each individual plate or in a bowl.

Top each serving of the salad with a generous scoop of the sliced avocado. Next, arrange the quarters of hard-boiled eggs on the salad.

Finish off your Power Salad by sprinkling a handful of your favorite nuts or seeds over the top. Sprinkle fresh herbs to add a fragrant finish.

Enjoy your beautifully crafted Power Salad right away.